Moroccan Djej Mhammer

• •1 whole chicken, about 3.5 lb, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
• •1 teaspoon kosher salt
• •0.5 teaspoon black pepper, freshly ground
• •1.5 teaspoon ground turmeric
• •1 teaspoon ground ginger
• •0.5 teaspoon saffron threads
• •2 tablespoon warm water
• •2 tablespoon olive oil
• •2 medium yellow onions, finely chopped
• •1 tablespoon fresh ginger, grated
• •4 garlic cloves, minced
• •1 teaspoon Ras el Hanout (optional, but recommended)
• •2 cup chicken broth or water
• •1 large preserved lemon, rind only, rinsed and cut into quarters or strips
• •0.5 cup pitted green olives (Moroccan beldi or similar)
• •0.3 cup fresh cilantro, chopped
• •0.3 cup fresh parsley, chopped
• •1 tablespoon fresh lemon juice

Instructions

1. 1

   In a small bowl, combine saffron threads with 2 tablespoons of warm water. Let it steep for at least 10 minutes to bloom the saffron.

2. 2

   Pat the chicken pieces thoroughly dry with paper towels. Season generously all over with 1 teaspoon kosher salt, 0.5 teaspoon black pepper, 1 teaspoon of the ground turmeric, and the 1 teaspoon ground ginger.

3. 3

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the chicken pieces in batches, skin-side down, without overcrowding the pot. Sear until golden brown on all sides, about 3-5 minutes per side. Remove the chicken and set aside.

4. 4

   Reduce the heat to medium. Add the chopped onions to the Dutch oven, scraping up any browned bits from the bottom of the pot. Cook until softened and translucent, about 5-7 minutes.

5. 5

   Add the fresh grated ginger and minced garlic to the onions. Cook for 1-2 minutes until fragrant. Stir in the remaining 0.5 teaspoon ground turmeric and the Ras el Hanout (if using), cooking for another minute until fragrant.

6. 6

   Pour in the chicken broth and the bloomed saffron (with its water). Bring to a simmer, scraping the bottom of the pot to loosen any remaining fond.

7. 7

   Return the seared chicken pieces to the Dutch oven, nestling them into the liquid. Add the preserved lemon rind and half of the chopped cilantro and parsley. Ensure the chicken is mostly submerged; add a little more broth if needed.

8. 8

   Bring the liquid back to a gentle simmer, then cover the Dutch oven tightly. Reduce the heat to low and braise for 45 minutes.

9. 9

   After 45 minutes, add the pitted green olives to the pot. Re-cover and continue to braise for another 15-20 minutes, or until the chicken is very tender and easily pulls away from the bone.

10. 10

    Remove the pot from the heat. Carefully transfer the chicken pieces to a serving platter. If the sauce is too thin, you can reduce it uncovered over medium-high heat for a few minutes until it reaches your desired consistency. Stir in the remaining fresh cilantro and parsley and the fresh lemon juice.

11. 11

    Taste the sauce and adjust seasoning with salt and pepper if necessary (remember preserved lemons and olives are salty). Pour the sauce with the preserved lemons and olives over the chicken.

12. 12

    Serve hot, traditionally with couscous or crusty Moroccan bread for soaking up the delicious sauce.

Chef's Tips

• 💡For deeper flavor, marinate the seasoned chicken overnight in the refrigerator. Pat dry again before searing.
• 💡Don't skip browning the chicken; it adds a crucial layer of flavor and color to the finished dish.
• 💡The preserved lemon is a key ingredient; its unique salty, tangy, floral notes are essential. Rinse it well to reduce excessive saltiness.
• 💡Add the green olives towards the end of cooking to prevent them from becoming too soft and losing their texture.
• 💡Serve with fluffy couscous, plain rice, or a simple green salad to complement the rich flavors.